There are eighteen recipes for aubergines in this section of the book, and every one of them sounds lovely. I was already determined to grill mine, and creamed feta sounded perfect with it. The aubergine was cut into thick slices which were sprinkled with salt and left to stand for up to an hour. Nigel does mention that salting isn’t really necessary to remove bitterness in the varieties of aubergine that are common these days, but salting does tighten up the surface of the cut pieces. After being salted, rinsed, and dried, the pieces absorb less oil. The slices were brushed with olive oil and then grilled for a few minutes per side until completely tender and just slightly charred in spots. The creamed feta was a mix of sheep’s yogurt, crumbled feta, and chopped parsley and mint. To serve, the grilled aubergine slices were drizzled with olive oil and topped with the creamed feta. I added a pinch or two of crushed red pepper for garnish.
By grilling over high heat, the texture of the slices was barely crisp and charred from the grates on the surface and completely yielding inside. A little smoky flavor is indeed a fabulous quality in an aubergine dish, and it paired well with the herby, tangy, savory creamed feta. Now, I’m wondering if I really know all the other vegetables out there as well as I should.
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